The dish I've selected is called Rabanadas or Tipsy Slices - I suppose you could say it is related to French Toast but the major difference is in the syrup - a blend of cinnamon, citrus peel and port wine - now you know why it's called Tipsy Slices!

Lay the slices of bread into a dish that will snuggly hold them. Pour half the egg mixture evenly over the slices - turn the bread over and pour the rest of the mixture. Place this in the fridge for an hour to soak.

Make the syrup:
Put the cinnamon, citrus peels, sugar and water into a saucepan and place over a medium heat - stir until the sugar dissolves and allow the mixture to come to a boil. Boil until reduced by a quarter, add the port and continue to cook until it's syrupy. Remove from the heat and allow to cool. When cold, strain into a serving jug.

To finish:
Heat a non-stick skillet adding a good knob of butter, cook the bread until golden on both sides. Serve immediately with the syrup.